Fava Beans with Sopressata

Name: Fava Beans with Sopressata
Yield: 4 portions
Ingredients: 1 tablespoon snipped fresh chives; 1 tablespoon minced garlic; ½ cup extra virgin olive oil; ½ tablespoon Chopped fresh rosemary leaves; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 4 sprigs rosemary, for garnish; 12 ounces sopressata sausage, thinly sliced; 3 cups shelled fava (broad) beans; 2 tablespoons minced shallots; 3 cups shelled fava (broad) beans

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Favas are so filled with fresh nutty flavor that just a few seconds of blanching are all they need. Try these beans marinated alongside sopressata sausage and you’ll quickly understand why the fava season is so eagerly awaited along the Mediterranean—and at our house too.

Ingredients

3 cups shelled fava (broad) beans
2 tablespoons minced shallots

Side dish

Method

Rinse the beans thoroughly. Blanch them in a large saucepan of boiling water for 15 seconds. Drain, and rinse under cold water. Pat the beans dry.
Combine the beans, shallots, garlic, chives, rosemary, oil, and salt and pepper in a large bowl. Toss thoroughly, and cover the bowl. Marinate in the refrigerator for at least 12 hours.
Arrange the sausage